Homemade Thai Prawn Crackers
Recipe type: Seafood
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish.
- 1 Tbs Chopped garlic
- 1 Tbs Salt
- 1 Tsp Ground white pepper
- 100g Prawn meat
- 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier)
- Pinch of caster sugar
- 1¾ cups Tapioca flour
- 1 Tbs All purpose flour
- 4 Tbs Boiling water
- Oil for deep frying
- Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl.
- Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste.
- Mix this in, then knead it into a stiff dough.
- Pour the boiling water into the other bowl of flour, mix this into a stiff dough.
- Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough.
- Roll this dough into a sausage shape 40mm in diameter.
- Line your steamer with a strip of foil, place the dough on top of this.
- Pour water into your wok to a depth of 50mm, heat this to a rapid boil.
- Place the steamer into the wok and steam the dough for 25 minutes.
- Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours.
- Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle.
- To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f.
- Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.